European Food Research and Technology最新文献

Fruit consumption has become a necessity nowadays because maintaining a healthy lifestyle and a nutritionally balanced diet is crucial, given the high-stress lifestyle adopted universally. Fruits are rich in various nutrients, containing multiple vitamins, minerals, and dietary fiber. Thus, fruits have a high demand in markets, and to fulfill that demand, some sellers tend to use artificial ripening agents to ripen climacteric fruits, which have various harmful effects on the human body. Artificially ripened fruits are a primary concern for the Indian fruit industry and a major hindrance to its growth globally and for consumers. This paper explores various non-destructive artificial intelligence (AI) techniques to classify artificially ripened fruits, enabling us to maintain fruit quality and consumer health. These AI techniques are simple, accurate, cost-effective, and scalable compared with the traditionally used methods. This paper will work as a database to help future researchers explore all AI techniques in one place. The analysis suggests using spectral data, specifically hyperspectral imaging with machine learning models, for detecting artificially ripened fruits, which needs further exploration. This approach would be advantageous for accessing complex properties, such as surface and internal changes, and would improve detection accuracy.

Pigmented wheat varieties, naturally containing phenolic compounds and anthocyanins, have gained attention as potential functional foods. This study aimed to assess the in vitro bioaccessibility of individual phenolics and antioxidant capacities (ABTS, DPPH, and FRAP assays) in whole wheat breads prepared from red, purple, blue, and black wheats, and to compare their anticancer effects against HCT-15 colorectal cancer cells. Whole wheat breads were formulated using four distinct pigmented wheats. An in vitro gastrointestinal digestion model was applied to simulate human digestion, followed by fractionation into serum-accessible (IN) and colon-available (OUT) fractions. Total phenolic content (TPC) and antioxidant capacities were quantified, and the extracts’ cytotoxic effects were assessed using HCT-15 cell viability assays. Digestion significantly altered phenolic profiles and antioxidant capacities, with bound phenolics demonstrating enhanced resistance to digestive conditions. After digestion, polyphenols and antioxidant capacity decreased, but they remained potentially bioaccessible. Notably, extracts from purple and blue wheat breads exhibited significantly greater cell viability-reducing activity against HCT-15 cells compared to red or black wheat extracts, suggesting a higher release and bioactivity of phenolics in these varieties. The superior inhibitory potency of purple and blue wheat breads highlights their potential as functional ingredients for the development of nutritionally enhanced wheat-based products, offering promising avenues for colorectal cancer prevention strategies.

This study focused on using natural plant extracts to mitigate the process contaminant acrylamide in fried potato chips, with an emphasis on industrial applicability. Extracts from various plants were tested in a model system for screening purposes. Green tea extract was found to be the most suitable extract for pre-frying treatments, because of its potential to mitigate acrylamide and its good water solubility. For two different green tea extracts, immersion at room temperature (25 °C) for a short time (1.5 min) and at a low concentration (0.1 g L^–1) resulted in a decrease of acrylamide by 40% under laboratory-scale and by 28% under scaled-up conditions, while higher and lower temperatures were ineffective for acrylamide mitigation. A sensory evaluation with 26 participants confirmed the suitability of the treatment. Interestingly, using catechins present in green tea (epigallocatechin gallate and epicatechin) instead of green tea extract increased acrylamide levels, which may be due to the oxidation of these phenols. Immersion in green tea extract prior to frying is a promising approach to lower acrylamide contents in fried chips.

Prunus armeniaca L. (apricot) is an economical tree widely cultivated for its nutritive and health benefits. Herein, we standardized apricot fruits and kernels for the first time in context to different cultivars and soil type using 1D and 2D NMR metabolomics leading to the identification of 23 metabolites belonging to sugars, amino acids, organic, phenolic, and fatty acids, flavonoids, sterols, vitamins, cyanogenic glycosides, and carotenoids accounting for apricot nutritive and sensory attributes. Multivariate data analysis revealed distinct metabolic differences between the fruits and kernels, with the fruits being higher in sugars, organic acids, and flavonoids, whereas kernels were richer in fatty acids, phytosterols, and amygdalin. OPLS-DA plot revealed apricots from sandy soil to be high in organic acids however those from muddy soil were rich in sugars. This study underscores the influence of soil type on the chemical composition of apricot fruits and kernels, of value for standardization and quality control purposes.

The objective of this research was to develop an alternative plant-based protein isolate using sainfoin (Onobrychis viciifolia L.) seeds. The extraction process was optimized using response surface methodology (RSM) based on the Box-Behnken Design, which examined the effects of key parameters: solvent/solid ratio (10–50 mL/g), pH (8–11), temperature (20–50 °C), and extraction time (30–120 min), aiming to maximize protein yield. The optimal extraction conditions identified were a solvent/solid ratio of 49.96 mL/g, pH of 10.99, temperature of 20 °C, and a duration of 38.55 min, achieving a protein yield of 56.36%. Additionally, the amino acid composition, cytotoxicity, immunoreactivity, and functional properties of the sainfoin seed protein isolate (SPI) were evaluated. SPI exhibited a high crude protein content of 91.44%, with arginine being the most abundant amino acid at 158.20 mg/g. The protein isolate comprised a remarkable value of 50.26% essential amino acids. Additionally, SPI demonstrated desirable functional properties, including solubility of 53.95% at neutral pH, water holding capacity of 2.36 g/g, and oil binding capacity of 4.68 g/g. Its emulsifying performance was notable, with emulsion activity and stability values of 66.67% and 77.50%, respectively. Moreover, in vitro cell culture studies demonstrated that sainfoin seed protein exhibited no adverse effects on cellular toxicity or immunoreactivity. This study highlights the potential of SPI as a novel, high-quality plant protein source with promising nutritional and functional properties and demonstrates its potential as a functional ingredient in the formulation of plant-based foods, meat analogs, and dietary supplements.

Food allergies affect approximately 220 million people worldwide, with a prevalence of 3% among adults and 10% among children, and have been on the rise over the past few decades. Among infants and young children, cow’s milk protein allergy (CMPA) and egg allergy are particularly prevalent. This review aims to synthesize current knowledge on the characterization of major milk and egg allergens and critically evaluate methods for reducing their allergenicity. Through a systematic analysis of the literature, we delineate the primary allergenic proteins in these foods and elucidate their immune recognition patterns via epitope mapping, thereby offering novel insights into the molecular mechanisms of allergic reactions. Furthermore, we assess the efficacy of diverse allergen-reduction strategies, including thermal processing, high-pressure treatment, irradiation, glycosylation, ultrasonication, enzymatic hydrolysis, and fermentation. Evidence indicates that these techniques can effectively modulate protein structure and diminish sensitizing capacity. Notably, fermentation emerges as a dual-purpose technology, not only mitigating allergenicity but also enhancing nutritional value and sensory attributes. By consolidating these findings, this review underscores their significance for the food industry and allergic consumers and proposes strategic directions for future research to refine processing technologies and alleviate the risks associated with food allergies.

Millets are small-grained, climate-resilient cereals that assume great significance in imparting sustainable food and nutritional security. Besides their agronomic advantages, the millets are highly nutritious and contain a wide range of phytochemicals with human health beneficial properties. There has been a recent surge in the consumption of these heritage grains and food technologists across the globe are exploring several heat-imparted processing methods for developing improved products out of these gluten-free grains. Therefore, this work aims to serve as a resource covering the state-of-the-art known information about the conventional and emerging thermal processing techniques employed in millets. However, identifying a specific conventional or emerging technique for precise improvement in nutritional or overall quality remains a distant goal, as the effects of these techniques depend on factors like dosage, duration, and other process-related variables, along with the dynamics of the food matrix. This review not only analysed the common thermal processing methods used for millets but also their influence on nutritional quality, digestibility, bio accessibility, and bioavailability. Understanding these changes can aid in developing new millet-based food products that meet consumer demands, enhance market potential, and support health claims. Overall, this area of research is still under-explored, and future research on emerging technologies and value-added millet products should take into account the relationship between composition and nutrient bioavailability.

This study evaluated the nutritional and chemical profiles and the biological potential of Amazonian berries, including one fruit studied comprehensively for the first time. Oenocarpus bacaba (OB) and Oenocarpus minor (OM) showed considerable levels of proteins, lipids, insoluble fibers, and potassium. The phenolic profile mainly consisted of catechin and apigenin in both, with total phenolic content ranging from 1317.78 to 1387.22 mg GAE/100 g and anthocyanins between 1.04 and 5.59 mg C3G/100 g, in OB and OM, respectively. Antioxidant assays indicated high FRAP, followed by ORAC, mainly for OB. In antiproliferative activity evaluation, OB fluid extract was inactive (GI₅₀ > 150 µg/mL) against a panel of tumor and non-tumor human cell lines. In the scratch assay, OB fluid extract significantly inhibited keratinocyte migration at 100 µg/mL. These findings support the functional food potential of OB and OM, particularly for antioxidant and wound-healing applications.

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Chia seeds are a valuable component of functional foods due to their rich content of bioactive compounds such as phenolics, omega-3 fatty acids, proteins, dietary fiber, and essential minerals. Their rich phytochemical profile offers several health benefits, including antidiabetic, cardioprotective, anti-inflammatory, and antioxidant effects. This review offers an in-depth review of the phytochemical composition of chia seeds, their medicinal applications, and their roles in food science and technology. Particular emphasis is placed on their use in natural food preservatives, functional foods, and the development of applications such as bioplastics and edible films. Despite their potential, research is required to address challenges associated with sustainability, consistency, and bioavailability. The review also outlines future research priorities for sustainable food development and optimization of chia-derived phytochemicals optimization.

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Zein, a prolamin protein derived from corn, has attracted increasing attention as a versatile and sustainable biomaterial for applications in the food industry. This review provides a comprehensive analysis of the origin of zein, extraction and purification methodologies, and eco-friendly approaches to extraction and modification, such as ultrasound- and enzyme-assisted techniques. Advances in physical, chemical, and biological modification strategies have improved the functional properties of zein, enabling its use in smart packaging, nanoencapsulation systems, and controlled-release platforms. Zein-based materials have shown significant potential in exhibiting antioxidant, antimicrobial, and barrier properties, particularly when combined with natural compounds or other biopolymers. The wide range of potential applications highlights the versatility of zein and reinforces its relevance to environmental sustainability. Nevertheless, challenges remain regarding scalability, regulatory approval, and the standardized evaluation of biodegradability and long-term food safety. Future research should prioritize green extraction protocols, the valorization of agricultural residues within biorefinery frameworks, and techno-economic assessments to support commercial viability. This review identifies current limitations and knowledge gaps while highlighting future directions that could drive the development of high-performance zein-based materials for food systems.

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